River Cottage Australia



Brisket is best cooked slow, making it the perfect meal for the time-poor. Just pop it in a casserole dish and let your oven do all the hard work! The sides in this River Cottage Australia meal make it an impressive meal!


  • 2kg brisket, off the bone

  • Mixed greens, washed and set aside

  • For the spice rub

  • 1 tbsp garlic powder

  • 2 tbsp paprika

  • 1 tbsp mustard powder

  • 2 tbsp brown sugar

  • 2 tbsp thyme

  • 1 tbsp salt

  • 4 bay leaves, crushed

  • For the BBQ sauce

  • 2 onions, finely diced

  • 3 garlic cloves, finely diced

  • 400ml passatta

  • 4 tbsp brown sugar

  • 1 tbsp Worcestershire

  • 3 tbsp malt vinegar

  • 1 tbsp Dijon mustard

  • Ingala Potato Rosti

  • 12 Dutch cream potatoes, unpeeled, left whole

  • 3 carrots, peeled

  • 1 bunch chives, finely chopped

  • 1 bunch parsley, finely chopped

  • Butter

  • Pickled Red Onion and Green Garlic

  • 200g green garlic, peeled and cloves left whole

  • 2 red onions, thinly sliced

  • 1 cup white wine vinegar

  • 1 cup brown sugar

  • 1 tsp salt

  • 1 tsp yellow mustard seeds

  • 1 tsp cumin powder

  • 1 tsp coriander seeds

  • 1 tsp black pepper

  • 2 tsp juniper berries

  • Beetroot Creme Fraiche 

  • 300g beetroot

  • 300g crème fraiche


  • The Brisket:

  • 1.

    In a large mixing bowl, mix together the spice rub ingredients. Rub the mixture into the brisket making sure it is evenly covered with the spices. Leave the brisket to marinate in a fridge overnight.

  • 2.

    Remove the brisket from the fridge half an hour before cooking.

  • 3.

    In a large frying pan, sear the brisket on a high heat until the meat is browned and caramelised. Remove and set aside.

  • 4.

    In the same pan, add a dash of olive oil and sauté the onions until softened. Add the garlic and cook for a further 2 minutes. Deglaze with red wine. Add the rest of the BBQ sauce ingredients to the pan and simmer for 15 minutes.

  • 5.

    Place the brisket into a heavy based casserole dish and cover with bbq sauce. Cover the pan and leave to simmer for 4 hours or until tender.

  • Ingala Potato Rosti:

  • 1.

    In a large pan of salted water, parboil the potatoes and carrots until just tender, but not soft. Remove and set aside to cool.

  • 2.

    Peel the skin off the potatoes. Grate the potatoes and carrots and mix together in a large bowl with herbs. Check for seasoning. Shape the mixture into 12cm discs.

  • 3.

    In a large frying pan, add a tablespoon of butter and gently fry the rostis for 2 minutes on each side, or until they are golden.

  • Pickled Red Onion and Green Garlic:

  • 1.

    Place all of the pickle ingredients into a medium sized pot and bring to a boil. Continue to simmer for 5 minutes until the sugar has dissolved.

  • 2.

    Place a bowl of ice and cold water on standby. In another pan, bring salted water up to the boil, and cook the green garlic for 30 seconds. Remove from the water, and immediately plunge into the bowl of cold water and ice to stop the garlic from cooking. Drain and set aside.

  • 3.

    Pour the hot pickling solution over the green garlic and red onion. Leave to pickle for 5 minutes. Drain, and set aside for use.

  • Beetroot Creme Fraiche:

  • 1.

    Place the beetroot into a large pan of boiling water and cook for 30 minutes, or until tender. Remove and set aside to cool. When cool enough to handle, peel the beetroot. Using a blender, blitz the beetroot until smooth. Mix the crème fraiche through the beetroot, season and set aside until needed.

  • To Assemble:

  • 1.

    Place a warmed rosti in the middle of the plate, and top with hot brisket. Garnish with a small handful of mixed greens, pickled green garlic, and three small dollops of beetroot crème fraiche.

Nutritional information

Nutritional analysis per serving (30 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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